Cookbook Desserts


Difficulty | People | Time |
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Easy | 6 | 60 minuti |
Ingredients
140 g | fine cane sugar |
115 g | butter |
2 | medium eggs |
90 g | 00 flour |
60 g | starch |
1 teaspoon | scant of baking powder |
q.b. | powdered sugar |
125 g | strakì Sterilgarda |
to taste | salt |
200 g | mascarpone cheese Sterilgarda |
150 g | strakì Sterilgarda |
250 g | whipping cream Sterilgarda |
q.b. | Easter decorations |
Preparation
- To begin, remove the butter from the fridge about 2 hours before making the recipe. Place the butter in the mixer and beat it for 5 minutes with the brown sugar and a pinch of salt until frothy.
- Add the eggs to the mixture as soon as it is ready, one at a time.
- Then sift the flour, starch, and yeast and add them to the mixer.
- Then add the Strakì Sterilgarda and mix until you obtain a smooth mixture.
- Pour the resulting mixture into the molds, filling them up to half their capacity. Bake in a static oven at 180° for about 15 minutes.
- Before taking it out of the oven, check if it is cooked with a toothpick. If cooked, take it out of the oven and let it cool.
- To make the frosting, pour the Sterilgarda Mascarpone, the Sterilgarda Strakì, and the icing sugar into the mixer. Mix until the mixture is well whipped.
- Separately, whip the Sterilgarda Whipping Cream and add it to the cream cheese, continuing to mix until the mixture becomes thick.
- Put the cream in a piping bag and decorate the surface of the cupcakes. Leave to cool for an hour in the refrigerator.
- Add Easter decorations and serve.

Combine the milk, vanilla and lemon zest in a saucepan. In another pan, put the egg yolks, the sugar and mix with a whisk Add the starch and dissolve it ...
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